Lime, coconut and hazelnut praline

level 2

Having a taste of this praline is like winning a ticket to the tropics. It has a familiar and somewhat traditional base, made with hazelnut and white chocolate. Lime and coconut lift the flavours to give an exciting twist and refreshing acidity. Like a breeze on a Caribbean beach.

Recipe components

Chocolate crunch

IngredientsPreparation

Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould. 

Chocolate filling

IngredientsPreparation
  • 175g
    glucose
  • 125g
    cream

Boil and pour through a sieve.

Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Finishing and presentation

IngredientsPreparation

Pipe the chocolate filling into the milk chocolate shell and lay the chocolate crunch in it. Once set, close off with milk chocolate Callebaut 823NV.